Lamb tagine with prunes and toasted almonds

Ingredients

• Boneless lamb shoulder in 4 cm cubes1 kg
• Large white onion, finely julienned2 units
• Pitted prunes200 g
• Blanched almonds100 g
• Extra virgin olive oil4 tbsp
• Clarified butter (smen)1 tbsp
• Grated fresh ginger1 teaspoon
• Cinnamon stick1 unit
• Ground cinnamon1/2 teaspoon + 1/2 at the end
• Ground cumin1 teaspoon
• Freshly ground black pepperTo taste
• Saffron threadsA pinch
• Boiling water200 ml
• Orange-blossom honey2 tbsp
• SalTo taste
• Toasted white sesameFor serving

Method

1. 01

   Heat the oil and smen at the base of a clay tagine over medium heat. Brown the julienned onion 8–10 minutes until translucent and golden at the edges.

2. 02

   Add the lamb. Briefly raise the heat, sear the meat on all sides (3–4 min). Lower to the minimum.

3. 03

   Add the ginger, cinnamon stick, first half teaspoon of ground cinnamon, cumin, pepper and saffron. Stir gently to coat the meat. Add the boiling water.

4. 04

   Cover the tagine and cook over very low heat for 1h 45min. Check every 30 minutes: if dry, add a little more boiling water. The meat should be very tender but not falling apart.

5. 05

   Meanwhile, brown the almonds in a dry pan over medium heat (no oil) until lightly golden. Set aside.

6. 06

   When 30 minutes remain, add the prunes and honey on top of the meat. Do NOT stir — place gently. Cover and continue.

7. 07

   Five minutes before serving, sprinkle the second half teaspoon of ground cinnamon and the almonds. Taste the salt and adjust.

8. 08

   Serve directly from the tagine, with toasted sesame on top and Moroccan khobz bread alongside.